Poached Salmon With Parsley-Almond Salad

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Almond Board of California


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3 tablespoons olive oil, divided

1 shallot, diced and divided (about 3 tablespoons)

2 cups reduced-sodium vegetable broth

3 tablespoons fresh lemon juice, divided

1 bunch flat-leaf parsley, chopped (about 1 cup)

4 (4-ounce) boneless, skinless salmon fillets

1 (5.25-ounce) package bulgur wheat (3/4 cup)

1/2 cup chopped roasted almonds, plus more for garnish

Salt and pepper to taste

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